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Old 11-05-2012, 07:17 PM   #19
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia

Originally Posted by RevZiLLa View Post
Why not turn up the heat after you wrap it? Better bark and a lot quicker. 350? When I wrap, I just bring it inside to the oven and finish it. The meat already has taken on the smoke and the smoker is just an inconvenient oven once the meat is wrapped.

It looks fantastic, by the way!!
Sounds like a good idea! I will be trying that and a couple of other options too.
Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it.
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